Polenta Cakes With Spicy Vegetable Salsa

Polenta Cakes With Spicy Vegetable Salsa

Posted 2015-04-23 by Annalisa Brownfollow
This family staple normally starts to appear on our dining table from autumn onwards. I recall vividly and with great affection the dinner parties my parents would host where Polenta would be the star attraction. The smooth mountain of polenta was always served on a large round wooden board called a Spianatora and would often be accompanied with Rabbit or Cotechino and Turnip Ragu.

As young kids we would watch and gasp in horror as the adults ate their Polenta with their adult styled Ragu; while us kids would scream out “we are polentoni” or polenta eaters as we greedily devoured the slabs of polenta smothered in a more kid friendly alternative of Tomato Salsa and Mozzarella cheese.

Reciprocating days gone by, I decided to create a small finger food version of the polenta dinners my parents would make.

These Polenta Cakes are the ideal entertaining food which can be prepared in advance allowing you to spend quality time with family and friends. Once the polenta is made, simply place under a grill to warm through for 5 minutes and top with the spicy vegetable salsa.

Polenta Cakes with Spicy Vegetable Salsa.

Preparation Time: 30 minutes (includes 20 minutes chilling time)
Cooking Time: 15 minutes
Makes: 30 Small Cakes (Tapas Style)

Making the Polenta Cakes
1 Cup Organic Polenta
3 Cups Water

Making the Spicy Vegetable Salsa
2 Cups Diced Tomatoes
200ml Tomato Salsa
½ Cup Diced Mushrooms
½ Cup Diced Zucchini
2 Teaspoons Oregano
1 ½ Teaspoon Chilli
1 Tablespoon Extra Virgin Olive Oil
1 Handful Basil Leaves
Salt and Pepper to taste
Basil leaves to garnish
Parmesan Cheese to garnish (optional)

Making the Polenta
  • Grease a saucepan with a little coconut oil to prevent the polenta from sticking.

  • Add the water to the saucepan and bring to the boil. Add the polenta and stir continuously for 5 minutes.

  • Bring water to the boil and add the polenta stirring continuously for 5 minutes.

  • Reduce to a low heat and simmer the polenta for 5 minutes occasionally stirring the polenta so it doesn’t stick to the saucepan.

  • Polenta is ready when its thick and sticks to the wooden stirring spoon.

  • Remove from heat and scoop the polenta from the saucepan onto a wooden board. Flatten the polenta into a 1cm layer. Place into the refrigerator to cool for 20 minutes.

  • Flatten polenta into a 1cm layer on a wooden board and place in the refrigerator to cool.

  • While the polenta is chilling, prepare the spicy vegetable salsa.

  • Making the Spicy Vegetable Salsa
  • In a small saucepan heat a tablespoon of extra virgin olive oil.

  • When oil is hot add the oregano, chilli and basil and sauté for a minute before adding the diced tomatoes.

  • Sauté the tomatoes until all the natural liquid has been reduced and tomatoes have softened.

  • Add the diced mushrooms and zucchini and cook all vegetables until soft.

  • Add the Tomato Salsa and reduce heat to low.

  • Simmer the vegetable salsa for 15 minutes or until thick and glossy.

  • Saute the vegetables until soft then add the tomato salsa and cook until the salsa is thick.

  • While salsa is simmering remove the polenta from the refrigerator and cut into small rounds.

  • Cut the polenta into small rounds.

  • Place the polenta cakes onto a baking tray lined with alfoil and place under a griller to crisp the tops of the cakes; they will start to turn a light golden brown colour.

  • Top each Polenta Cake with a small serving of the Spicy Vegetable Salsa and garnish with basil leaves.

  • These little tapas can be enjoyed hot or cold any time of the year.

  • These Polenta Cakes are gluten free and perfect as a vegetarian snack.


    226620 - 2023-07-17 10:06:53


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